Delicious. The original recipe I believe came from Bon Appetit April 1991 but was given to me by a close friend. I played around with it today and came up with this and it turned out very well, we think. It makes a very thick and rich stew/gumbo combination. Very cheesy.

Ingredients

4 serv.

lb smoked sausage, sliced (fully cooked) or 1 lb kielbasa↗1 lb
cups cooked chicken, cooked and cut into bite size pieces↗2 cups
large onion, sliced↗1
green bell pepper, chopped1
red bell pepper, chopped↗1
garlic cloves, chopped↗6
cup white wine (I used Chardonnay)↗1 cup
cups cubed potatoes2 cups
(14 ounce) can stewed tomatoes, chopped↗1 ounce
(14 ounce) can low sodium chicken broth↗1 ounce
(6 ounce) can tomato paste↗1 ounce
(6 ounce) can water↗1 ounce
(10 ounce) package frozen green beans (optional)↗1 ounce
optional
teaspoon dried oregano↗1 teaspoon
teaspoon dried basil↗1 teaspoon
teaspoon dried marjoram1
teaspoon crushed red pepper flakes↗1⁄2 - 1
kosher salt & fresh ground pepper
cup shredded mozzarella cheese (about 6 oz)1
cup shredded cheddar cheese (about 6 oz)↗1
cup grated parmesan cheese1⁄4
rice (optional)↗

Step-by-step instructions

1
Heat a large stock pot over medium to medium high heat.
2
Cook sausage until nice and brown, about 20 minutes.
3
Remove sausage and set aside.
4
Reserve 2 tablespoons fat from pan.
5
Sauté onions until tender.
6
Add bell peppers and garlic and cook until softened.
7
Add wine, turn up heat and boil for 1 minute.
8
Reduce heat to medium.
9
Add potatoes, tomatoes, broth, tomato paste, water, oregano, basil and marjoram and simmer until the potatoes are tender, about 30 minutes.
10
Add sausage and chicken and green beans (if using) and simmer uncover for about 20-30 minutes.
11
Add cheeses and serve over rice if desired.

Source: food.com

Original recipe ↗

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